Location: Pala, CA

Under the direction of the Executive Chef while working closely with the Executive Sous Chef and/or Executive Asian Chef, the Bakery Pastry Chef supports culinary management staff and hourly staff in daily overall kitchen operations for the Bakery/Pastry kitchen. Adhering to the Health Department regulations and Pala’s standards and expectations of food service and quality, freshness and presentation, the Bakery Pastry Chef will assist culinary management with overseeing the culinary operations to include menu concepts and recipe standardization. The position will lead and develop all kitchen staff, to ensure the highest quality food and service, and maintain acceptable food/labor cost. Responsibilities include planning, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to breakfast pastries, breads, dough’s, ice creams, sorbets, creams, syrups, jams, display/centerpieces, cakes, amenities, truffles, garnishes, cookies, petites fours, coffee cookie, dessert specials and praline, in accordance with departmental quality standards and specifications.

• Minimum four (5) years’ experience of large hotel or similar Casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management as a Pastry Chef level or above required.
• Experience in chocolate, sugar and confections
• Experience in restaurant and banquet dessert production
• Must know how to use weights/measures and have knife skills
• Possess advanced knowledge of single unit culinary operations.
• Possess advanced skill level in hands–on training of staff.
• Proficiency in Microsoft Office (Word and Excel) is required.
• Demonstrates advanced knowledge of food preparation and presentation.
• Capable of following procedures and taking direction.
• Possesses the ability to read recipes, production lists and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
• Conduct regular inspections of the kitchen to ensure adherence to cleanliness and maintenance standards.
• Must have good basic mathematical, organizational and communication skills. 
• Must display the ability to work well with others.
• Clean and proper work attire in accordance with company policy.
• Must be reliable, pleasant and possess a good attitude.
• Be able to provide good service during challenging situations.
• Able to cope in potentially stressful situations.
• Vocational/Technical/Business certification in related field preferred.
• High School Diploma or GED required.
• Must obtain and maintain a Food Safety Certification within 90 days of employment.

Essential Job Functions:

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
• Ensures that all logs, requisitions and any other necessary paperwork is filled out and submitted in the proper form and time frame.
• Controls all purchasing of food products and kitchen equipment.
• Understands menu development techniques and development of recipes, plating guides and menu cards.
• The individual in this role is responsible for food preparation, storing, and service delivery to customers in their establishment.
• Assist with food inventory tracking such as quantity of supplies ordered and estimated time of shipment arrivals. Together with the senior kitchen staff, Junior Chefs are in charge of such logistics.
• Assist in developing strategy for cross-marketing with the aim of increasing profit, which could include pairing drinks with the food served.
• Responsible for cleanliness, organization and preparedness of immediate work space and adjacent areas.
• Brief and communicate with the on-coming and out-going shifts and relay information to co-workers.
• Assist with special projects as directed by the Supervisor including but not limited to: monthly meetings, deli assistance, special banquets, concerts and special guests.
• Delegate tasks to Cooks and/or other kitchen staff for effectiveness in delivery.
• Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all Team Member injuries or accidents according to policy.
• Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA, and OSHA codes and policies are followed at all times; reports any violation(s) of codes and policies immediately upon discovery; participates in all Gaming, IHS and all other inspections.
• Maintains acceptable attendance record and arrives in designated kitchen at scheduled time, in proper uniform and ready to work.
• Perform other duties as assigned to support the efficient operation of the culinary division.